Vegan Cornbread

I love cornbread and it usually has a spot on our Thanksgiving table. You can also use this cornbread and make bread cubes for stuffing. I also make this cornbread to serve with my chili recipe. It is very versatile and easy to make. Even easier to eat!! It is delicious!


  • 1 ¼ cups all-purpose flour
  • 1 cup of yellow corn meal
  • 2/3 cup granulated sugar
  • 1 tsp salt
  • 1 tablespoon baking powder
  • 1 ¼ cup of almond milk
  • 1/3 cup melted vegan butter (not hot though – just slightly melted)
  • 2 vegan eggs (Bob’s Red Mill 2 tablespoons for egg replacer with 4 tablespoons of water – mixed together and let sit for 5-10 minutes). You can also use ground flax for an egg replacer if you can’t find Bob’s Red Mill.


  1. Preheat oven to 375 degrees
  2. Mix together the flour, cornmeal, sugar, salt and baking powder.
  3. Add in the almond milk, the melted vegan butter and the egg replacer.
  4. Mix well and then pour batter into a square 8 by 8 pan (lightly oiled) and bake for approximately 25-30 minutes – or until lightly golden on top and firm.
  5. If you make this ahead of time, I suggest warming it up before serving.


Leave a Reply